Today was the first day I've watched your channel! I believe you have more talent than the more "popular" bakers and you make EVERYTHING homemade!! I would love to live with you because your voice is so beautiful(your accent) , I bet it would smell like a live bakery, you never have an attitude, you love baking, and you seem really kind! You should continue with your passion and sell some baked goods if you already don't!!! I LOVE YOU AND YOU CHANNEL!!!!
I don't think I could ever do what do, not even close. But I'm just so obsessed watching you bake and decorate. You have amazing talent. I'm sure you get told that a ton but I thought I'd finally comment. (:
Love your work! I am curious, you indicated the sugar stamp is heat activated. The chocolate must cool down since it takes a while to coat each cookie. Do you have to reheat the chocolate?
If you are working with a large amount of marshmallows then you might need to reheat the chocolate I didn't have that issue. It only needs a little heat to initiate the transfer.
Thanks Hani first time I'd actually like to attempt marshmallows! Really like the silicone mould you are using but don't see it in your products used list! Thank you!
Hi Haniela I love marshmallows and I make them but mine is very hard to put in a piping bag because it is not as runny as yours. What am I doing wrong? For how many minutes you beat yours in the mixer???????/ Thanks
Hello Daniela (what a nice name!) When piping marshmallows like this, I don't beat for as long just so you can pipe them; I know what you mean though white mass becomes very hard to pipe if whipped for too long, I honestly haven't timed myself so I'd just say the fluff is somewhat pliable, not very stiff. Sorry wish I could give you a better answer.
Dark chocolate may not work as well with these sheets, it is best to use light colored chocolate with sugar sheet and yes merkens works but I'd go for light colors not dark chocolate. Hope it makes sense.
Hi Haniela. You said that you had the company where you got your transfer sheets below but I haven't been able to find it. Help Please. Thanks very much. Jane Grove
This is a different way of making marshmallows , very interesting and the transfers are so pretty
Today was the first day I've watched your channel! I believe you have more talent than the more "popular" bakers and you make EVERYTHING homemade!! I would love to live with you because your voice is so beautiful(your accent) , I bet it would smell like a live bakery, you never have an attitude, you love baking, and you seem really kind! You should continue with your passion and sell some baked goods if you already don't!!! I LOVE YOU AND YOU CHANNEL!!!!
Chassidy, thank you so much for kind and encouraging words. ♥
What a great idea! I love how you also added a packaging tutorial. So cute and decorative
love the packaging!!!!! and the marshmallows look super cute!!
cant wait to try these. Thank you. I keep seeing the sugar dots. Now I really want to try these as well. Thanks again
Oh my gosh Hani! They're amazing! Thanks so much for featuring Sugar Stamps! :)
I would love to see more packaging ideas! These came out so cute.
Haniela, i really enjoy your tutorials. Fantastic ideas and, recipies. Beautiful work! Thank you for sharing your talent with us. ❤
I love waking up and finding a new video from you 😊 These marshmallows look so pretty! Thanks Hani 😊
These are so cute! I also loved your packaging idea! Thanks for sharing!
Thanks for sharing! Great ideas! Love your work...
The packaging idea is so cute! And your marshmallows came out really adorable! 👌🏼😍
Hannie, those were so cute! they totally looked squishy. I will try those chocolate melts.
Cute idea !! Really like this tutorial .
what a nice idea! sooo cute!
Hani, I love these! So cute and even the packaging! Thank you for posting! 😊
Soooo cute!!! What a great idea! Thank you so much for sharing.
THank you Sonete.
Oh my they look so yummy!!!
I don't think I could ever do what do, not even close. But I'm just so obsessed watching you bake and decorate.
You have amazing talent. I'm sure you get told that a ton but I thought I'd finally comment. (:
+Mommabear | The higgersons Thank you so much.
Oh my gosh these are so awesome!!!
Absolutely love this thank you for sharing ❤️❤️❤️
Hello Hani
i love your delicate work
if you please .... what is your video editor ?
What an easy recipe for marshmallows! And I love the mold you used. The final result is adorable :)
+Anne Nelson thank you Anne.
Anne Nelson 😱😱💜💜💜💜💜💜💜💛💛💛💛💛💜💜💜💜💜💜💜💛💛💛💛💜💜💜💜💛💛💛💛💜💜💜💜💛💛💛💛💛💜💜💜💜💛💛💛💛💛💜💜💜💜💛💛💛💛💛💜💜💜💜💜💜💜💛💛💛💛💛💜💜
Very exellent job
Keep up your work yummy
great tutorial, love it!
So cute!
Thanks, Haniela! I love it!
Thank you.
I absolutely love this!!!!! You are so creative 💕💗
Thank you Sara.
These look awesome! I would love to try to make them. :)
Very cute idea.
gorgeous!!!
Thanks for sharing your good idea 👍
i love your work 😄
this is so cute!
Love your work! I am curious, you indicated the sugar stamp is heat activated. The chocolate must cool down since it takes a while to coat each cookie. Do you have to reheat the chocolate?
If you are working with a large amount of marshmallows then you might need to reheat the chocolate I didn't have that issue. It only needs a little heat to initiate the transfer.
omg sooo adorable!
Thanks Hani first time I'd actually like to attempt marshmallows! Really like the silicone mould you are using but don't see it in your products used list! Thank you!
+Roxanne B Thank you. Sorry about it here it is amzn.to/1T9hp7O
cool idea!
love the vid ty for sharing at first i thought you found transfer sheets to use on royal icing lol
Amazing !
love those stamps!! r they expensive?
Hi! I am new here! I love what you do! :)
Hi Haniela I love marshmallows and I make them but mine is very hard to put in a piping bag because it is not as runny as yours. What am I doing wrong? For how many minutes you beat yours in the mixer???????/ Thanks
Hello Daniela (what a nice name!) When piping marshmallows like this, I don't beat for as long just so you can pipe them; I know what you mean though white mass becomes very hard to pipe if whipped for too long, I honestly haven't timed myself so I'd just say the fluff is somewhat pliable, not very stiff. Sorry wish I could give you a better answer.
VERY CUTE!!!!!!🤗🤗🤗💚💜❤💛💙💝💖
wooooow thanks dear.
You
awsome
Hi Hanniela. The Sugar Stamp Store is already closed (unfortunately). Where can I get these edible sugar sheets?
sugar-stamp.com/
can in be the merkens dark chocolate pellets i simply buy for molding...?
Dark chocolate may not work as well with these sheets, it is best to use light colored chocolate with sugar sheet and yes merkens works but I'd go for light colors not dark chocolate. Hope it makes sense.
can you post what sealer do you use?
Eren Evers here is the one I use th-cam.com/video/bbTMrRQ9854/w-d-xo.html
thank you!😊
Hi Haniela. You said that you had the company where you got your transfer sheets below but I haven't been able to find it. Help Please. Thanks very much. Jane Grove
+walter grove SUGAR STAMPS available here
bit.ly/1qeMnhn
Thank you very much.
😍😍😍
Where is she from?
hola!
dal dole foliu?
Amazing!